Reviewer:

The best blueberry muffins! I cut the recipe in half and used a partially drained can of wild Maine blueberries(in water)and they came out even moister and more delicious than the "To Die For" blueberry muffins listed on this site! You could use this recipe as a base for all kinds of yummy muffins and quickbreads.

Reviewer:

These muffins are wonderful! I have tried a lot of different muffin recipes and had about decided that store-bought muffin mixes were better than from-scratch, however, this recipe changed my mind. The texture is moist and almost cake-like. I added frozen blueberries sweetened with a few teaspoons of sugar - the flavor was exceptional.

Reviewer:

I have finally found a great recipe for blueberry muffins with this recipe. These came out so soft and light - very, very good. I have been trying all of the blueberry muffins on this site, and this is the best one. I halved the recipe and they still worked out great. (Note:I used unthawed frozen blueberries and added an extra half cup of them to boot, which added about 10 minutes extra cooking time)

Reviewer:

These muffins were pretty good. This was a heavy muffin and not too sweet, I imagined pioneer women making something like it. They were very moist, and without that, I don't think these muffins would have made it. They have a very pound cake-like feel in the chewing and swallowing.

Reviewer:

This recipe is fantastic!! I cook all the time for my family(13yrs). I have never made homemade blueberry muffins before but these were great! I used fresh blueberries which made it even better. Thanks for the recipe.Ü

Reviewer:

I made these muffins with fresh blueberries from the farmers' market and took them to work. Everyone seemed to like them...the muffins were very moist. I added an extra 1/2 cup of blueberries as well. Thanks for the recipe!